Fresh Fruit Phyllo Tartlettes

There are two things I had been meaning to do for quite some time. The first was to visit the Smart & Final store that I’ve lived close to for almost four years, but had never stepped inside. And the second was to experiment with phyllo pastry. The flaky, delicate dough has been on my list for a while and I’ve had plenty of recipes in mind!

And, okay, there’s a third thing here which was to share with you a spring inspired dessert with buttery light pastry, homemade vanilla pudding and my favorite fruits. Make way, chilly breeze, for a bunch of fresh and fun treats from my kitchen. In here, it’s springtime!

When Smart & Final contacted me about joining a challenge to create an original recipe with one of their frozen products, I jumped at the chance. My local store was lovely, clean and bright (“like CostCo without the membership,” my husband and I agreed) and full of everything and more that you’d expect to find in a grocery store, but at less expensive prices.

I had never used phyllo dough before making these tartlettes, but I can tell you one thing: There’s no need to buy the prebaked phyllo cups because they’re easy as pie to make yourself! Just do like I did and brush the dough’s layers with melted butter, cut out rounds and pop ‘em into muffin pans. While they’re baking and then cooling, you can make your luscious, velvety vanilla pudding and prepare your favorite fruits for topping the mini tarts. I used sliced strawberries and kiwi, and a few plump blackberries.

The crisp phyllo shells filled with creamy, fragrant vanilla pudding and juicy summer fruits make these little tarts perfect for brunch, snacks or an after-dinner dessert. Try them once the warm weather hits to impress guests, add something special to a party, or simply to treat yourself!

Directions:

Phyllo Cups:

Preheat oven to 375 degrees F.

Lay one sheet of phyllo dough out on a cutting board. Brush lightly with butter. Carefully lay another sheet of dough over the first and repeat with butter and remaining dough. Using a 2” round biscuit or cookie cutter, cut out rounds and gently press, butter side down, into mini muffin pan cups.

Place on the oven’s center rack. Remove the pan after it has baked for five minutes. Press the center down, carefully, if it is beginning to puff up. Place back in the oven and bake for five more minutes or until golden brown. Remove from oven. Remember that the cups will continue to brown a bit as they cool. Transfer cups to a rack and cool completely.

Vanilla Pudding:

Place 2 cups milk and salt in a saucepan. Sprinkle sugar on milk and do no stir; heat over medium-high. Quickly combine cornstarch with remaining milk; add egg yolks and mix well. When milk comes to a full boil, remove saucepan from the heat and stir in cornstarch mixture. Pudding will begin to thicken. Return to the heat and cook for 1 minute. Remove from the heat; stir in vanilla and butter. Allow to cool completely.

To assemble the tarts:

Spoon two teaspoons of the vanilla pudding into each cup, top with fruit and serve. The phyllo cups will remain crisp for about three hours at room temperature.

They closed the Smart & Final that was out here.. I was bummed. Very cool, though, that they contacted you and what fantastic looking tartlettes that came from that challenge! I could eat a lot of those… Seriously, a LOT!

No, just the act of pressing the dough down into the muffin pan creates waves along the edges a bit. I used about 8 layers of dough, but brushed only 4 with the melted butter. You can use less and they should turn out fine.

On behalf of The Fillo Factory, I wanted to let you and your readers know that we make prepared fillo (phyllo) dough (also available in whole wheat and spelt), as well as those cute pre-made little phyllo cups (small and large), if you’re short on time. Please do check us out on Facebook for more on our product line, or follow us on Twitter (that’s how we found you!) if you’d like: http://www.facebook.com/pages/Fillo-Factory/149065585157666 and http://www.twitter.com/FilloFactory. We look forward to reading more from you!

Once again, beautiful beautiful photos :) Really well done on these tartlets too, they look well worth the effort! I can’t wait to try them now that the weather is more appropiate for something this summery!

I love this. Something I will try for sure. On another note, tomorrow is my birthday and my husband is making dessert for me – your Mini Molten Chocolate Cakes, to be exact. It should be fun to watch him try and bake, but they are so easy, I am confident he will be able to do it!

Those little tarts look so pretty and fresh! They’d be perfect tea party fare. I worked with phyllo for the first time not long ago and was totally frustrated with it. I guess I’ll just have to try again! ;)

Thank you so much for stopping by and leaving such a sweet comment! These little tarts look too beautiful to eat. I haven’t made my own pudding before, or used phyllo dough but you have totally inspired me. I love your pictures and can’t wait for the chance to drool over some more.

These tartletts are gorgeous! I love how you piped the vanilla pudding into the puff pastry shells. I might just have to make these for dessert for our Mother’s Day dinner. I’m so happy to have found your blog. Thanks for sharing your recipes!

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